Creamy Chicken Florentine
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Ingredients
-
2 tbsp all-purpose flour
- ½ tsp salt
- ¼ tsp ground pepper
- 4 chicken cutlets
- 3 tbsp olive oil – divided
- 2 medium shallots – chopped
- 8 oz. cremini mushrooms – trimmed and sliced (about 3 cups)
- 3 cloves garlic – minced
- ¼ cup dry white wine
- ½ cup heavy cream
- ½ cup finely grated Parmesan cheese
- 12 oz fresh baby spinach
Things You Need
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Directions
In the GameMaker Collapsible Batter Bowl, add the flour, 1/2 tsp salt and ½ teaspoon pepper, mix well.
- Add in the chicken cutlets and flip to coat evenly on both sides.
- Remove the chicken from the Collapsible Bowl and discard any left-over flour.
- In any CanCooker on a medium-to-medium low heat source add in 2 tablespoons of the olive oil.
- Add in the chicken cutlets and cook until lightly brown and cooked through, about 2-4 minutes per side.
- Transfer the chicken to a clean plate and cover with foil.
- Add the remaining 1 tablespoon olive oil to the CanCooker and add in the shallots, sauté until they begin to turn translucent, about 1 minute.
- Add mushrooms and garlic.
- Sauté 2-3 minutes until tender.
- Pour in the white wine and scrape the bottom of the CanCooker with a silicone spoon, loosening any brown bits, cook for about one minute or until the alcohol smell dissipates.
- Stir in the heavy cream.
- Add the spinach in and steam until the leaves are wilted and incorporated into the sauce.
- Stir in the Parmesan cheese until it is completely melted.
- Nestle the chicken cutlets in the sauce, cover and heat for 10 minutes to reheat.
- Serve while warm.